Always vegetarian, often vegan

Stuffed butternut squash

Isn't it a picture on the table? This butternut squash is filled with spinach and your own favorite cheese.

Stuffed butternut squash

Butternut squash stuffed with spinach and cheese.
Voorbereiding 30 minutes
Bereiding 55 minutes
Course: Mains
Keyword: blue cheese, pumpkin, spinach
Porties: 4


  • 1 butternut squash
  • 1 bag fresh spinach (275 gr)
  • 60 gr goat/blue/white cheese to your own taste
  • 2 cloves of garlic (optional)
  • 1 tbsp olive oil
  • 10 gr sunflower seeds


  • Preheat the oven to 200 degrees.
  • Cut the pumpkin in halves and remove the seeds and threads.
  • Place them in a baking dish with the cut side up. Make cuts in the top but just superficial and drizzle some olive oil over it.
  • Let it cook in the oven for 45 minutes.
  • Meanwhile, heat the rest of the olive oil in a frying pan. Add the spinach and let it wilt. Then pour off the excess water.
  • Mix the spinach with salt and pepper.
  • Toast the sunflower seeds until slightly colored and set aside.
  • Remove the pumpkin from the oven when it is soft. Hollow out a little further if necessary.
  • Divide the spinach between the two halves. Sprinkle with some more salt and pepper if desired.
  • Divide the cheese between the two halves and bake in the oven for another 10 minutes until the cheese has melted.
  • From the oven, sprinkle the sunflower seeds on top.
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